Pfeffernusse Cookies

Pfeffernusse cookies are traditional German holiday spice cookies made with molasses, honey, cardamom, cloves, and black pepper for deep, warming flavor. These dense and chewy bite-sized cookies are coated in powdered sugar for the classic snowy finish that defines authentic German Christmas baking.

Print Pin

Course: Dessert, Snack

Cuisine: American, German

Keyword: Christmas cookies, German cookies, holiday cookies, pfeffernusse cookies, spice cookies

Prep Time: 20

Cook Time: 15

Chilling Time: 30

Total Time: 35

Servings: cookies

Calories: 85kcal

Author: Lila benett

Cost: 3

Equipment

mixing bowls
whisk
rubber spatula
small saucepan For melting butter
baking sheets
parchment paper
fine mesh sieve For sifting powdered sugar and dry ingredients
wire cooling rack

Ingredients

2 1/2 cups all-purpose flour
3/4 cup unsulphured molasses
1/4 cup honey
1/2 cup packed brown sugar
4 tbsp unsalted butter, melted
1 large egg
1 1/2 tsp ground cardamom
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
1 1/2 tsp baking powder
1/4 tsp sea salt
1 cup powdered sugar for coating

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
Measure all ingredients and sift the powdered sugar into a small bowl.
Gather all spices into small bowls for easier mixing.
Melt the butter over low heat and cool slightly.
Combine molasses and honey in a large mixing bowl.
Add melted butter to the molasses mixture and stir until smooth.
Add the egg and whisk vigorously until slightly thickened and lighter in color.
Whisk together flour, baking powder, sea salt, cardamom, cloves, cinnamon, black pepper, and nutmeg in a separate bowl.
Sift the dry ingredients into the wet ingredients.
Fold the ingredients together until no dry flour streaks remain.
Add brown sugar and stir until evenly combined and the dough is uniform.
Cover the dough and refrigerate for at least 30 minutes.
Allow chilled dough to sit at room temperature for 5 minutes before shaping.
Roll dough into 1-inch balls using slightly damp hands.
Place dough balls 1 inch apart on prepared baking sheets.
Bake for 12–15 minutes until edges are set but centers remain slightly soft.
Cool cookies on the baking sheets for 2 minutes.
Transfer warm cookies to a wire rack for 1 minute.
Roll the warm cookies in powdered sugar until fully coated.
Allow cookies to cool completely before serving or storing.

Notes

Chill the dough for at least 30 minutes before shaping to make handling easier. Remove cookies from the oven while centers still appear slightly soft, as they continue setting during cooling. Coat cookies in powdered sugar while still warm so the coating adheres properly.

Nutrition